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magret of duck with pomegranates
| General Recipes
Cooking receipe to make magret of duck with pomegranates under category General Recipes. You may find some video clips related to this receipe below.magret of duck with pomegranatesmediterranean4 magrets (duck breasts) total weight abourt 675g or 2 large ones1 1/2 tbspns aromatic honey2 tbspns lemon
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flour info
| General Recipes
Cooking receipe to make flour info under category General Recipes. You may find some video clips related to this receipe below.flour info River cafe We use the italian wheat flour Tipooo a white flour which we buy from a miller in Piedmont who still grinds his grain with stone wheels. We use it for
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vegetable salad with sweet lemon ginger dressing
| General Recipes
Cooking receipe to make vegetable salad with sweet lemon ginger dressing under category General Recipes. You may find some video clips related to this receipe below.vegetable salad with sweet lemon ginger dressing6 large lemons1 clove garlic2cm piece peeled ginger2 tsp honey1 tsp caster sugar (prefe
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Back Bay Scallops Recipe
| Main Meals
Type: Back Bay Scallops Free Cooking Recipe - Main Meals Um! Yummy! Ingredients / Directions 1/2 pound Fresh bay scallops1/4 cup(s) Flour1/2 teaspoon Salt1/8 teaspoon Pepper1/4 cup(s) Milk1/4 cup(s) Butter1 1/2 tablespoons Bread crumbs 1. Wash scallops in cold water. Drain and pat dry
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Cooking receipe to make red onion tomato and chilli relish under category General Recipes. You may find some video clips related to this receipe below.
red onion tomato and chilli relish
delia smith
1 small red onion peeled and finely chopped 225g ripe red tomatoes
small red chilli deseeded and rely chopped 1 clove garlic peeled and crushed
1 tablespoon dark brown soft sugar
120ml balsamic vinegar
salt and freshly milled black pepper
First you need to skin the tomatoes so pour boiling water over them and leave for exactly 1 minute before draining them and slipping off the skins (protect your hands with a cloth if they are too hot).
Put the onion chilli garlic and tomatoes in a food processor and blend until finely chopped then place the mixture in a saucepan and add the sugar and vinegar.
Place the pan over a gentle heat and simmer very gently without a lid for 2 hours by which time the mixture will have reduced to a thick sauce.
Towards the end of the cooking time stir frequently so the sauce doesnt stick to the bottom of the pan.
Then taste to check the seasoning and serve hot or cold.
Covered in the fridge the relish will keep for several days.
This is a recipe I devised especially for the roasted chunky chips (qv) which I feel are all the better for some kind of dipping sauce.
Serves 4
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